Lemony Orecchiette with Shrimp and Kale

Lemony Orecchiette with Shrimp and Kale
Makes 6
Prep 10 m
Cook 9 m

Ingredients

Directions

  1. 1 of 1 Bring a large pot of salted water to a boil. Add orecchiette pasta. Cook 9 minutes; drain, reserving 1 cup cooking water. Meanwhile, heat 2 tbsp olive oil over medium-high. Add cleaned raw shrimp. Cook 3 to 4 minutes, turning once. Remove to a plate. Add 2 more tbsp olive oil to skillet, along with trimmed and sliced Tuscan kale, cloves sliced garlic and red pepper flakes, if desired. Cook 4 minutes. In a large bowl, toss orecchiette with shrimp, kale mixture, reserved pasta water, crumbled feta cheese, lemon juice, lemon zest, salt and black pepper.
Nutrition Information for Lemony Orecchiette with Shrimp and Kale
Servings Per Recipe: 6
Per Serving: 492 kcal cal., 15 g Fat, total, 29 g pro., 63 g carb., 485 mg sodium, 4 g fiber